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Easy Chicken and Noodle Soup

Course Comfort Food, Main Meals, Soup
Author Terri


  • 3 boneless skinless chicken breasts cooked, shredded
  • 6 carrots peeled, sliced
  • 4 celery stalks sliced
  • 4 cloves garlic minced
  • 1 medium onion chopped
  • 2-32 oz cartons chicken broth I used low sodium
  • 4 cups water
  • 2 chicken bouillon cubes
  • 2 cups milk
  • 2-11 oz pkgs home style wide egg noodles
  • Salt and pepper to taste


  1. Remove frozen egg noodles from freezer and let thaw for approximately 30 minutes. Once defrosted, separate noodles, and cook following package directions.
  2. In a medium saucepan, boil chicken until done. Once cool enough to handle, shred chicken into bite size pieces, set aside.
  3. In a large dutch oven, add carrots, celery, onion, garlic, chicken broth and water.
  4. Bring to a boil over medium heat.
  5. Once boiling, add chicken bouillon cubes, stir.
  6. Reduce heat, cook vegetables until done.
  7. Add milk and chicken to broth.
  8. Continue cooking for approximately 10 minutes.
  9. Add noodles, heat thoroughly and enjoy!